Instant Pot Vegetarian Chili

This Instant Pot Vegetarian Chili Recipe is the perfect dish for a cool Fall or Winter day when you want something warm, comforting and vegan-friendly!

4.50 from 6 votes

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Course: Main Courses, Soups

Cuisine: American

Keyword: Best Vegetarian Chili, Easy Vegetarian Chili, Vegetarian Chili Recipe

Prep Time: 10

Cook Time: 35

Natural Pressure Release: 10

Total Time: 55

Servings:

Calories: 228kcal

Author: URVASHI PITRE

Equipment

Ingredients

1 cup Onion chopped
1 cup Canned Fire Roasted Tomatoes
1.5 tablespoons Minced Garlic
3 corn tortillas
1 tablespoon Chipotle Chile in Adobo Sauce chopped
1 tablespoon Mexican Red Chili Powder (not cayenne)
2 teaspoons Ground Cumin
2 teaspoons Kosher Salt
1 teaspoon Dried Oregano
1 cup Water
1/2 cup dried pinto beans soaked overnight or for 1 hour in hot water
1/2 cup dried black beans soaked overnight or for 1 hour in hot water
2 cups Corn fresh or defrosted frozen corn
2 cups Zucchini chopped

Instructions

Set the frozen corn on the counter to defrost.
In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.
Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.
Add optional toppings if using and serve.

Slow Cooker Instructions

Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.
Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
Add. Add 2.5 cups of water and beans.
Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.
Cook. Set slow cooker on low for 12 hours or high for 10 hours.

Notes

Optional Garnishes:

Sour cream
Avocado slices
Pickled jalapenos
Chopped cilantro
Shredded Lettuce
Grated sharp cheddar cheese
Chopped red onions
Salsa or hot sauce

Tips And Tricks For Vegetarian Chili

Even though I used [eafl id="44835" name="Dried Pinto Beans" text="pinto beans"] and [eafl id="44834" name="Dried Black Beans" text="black beans"] in this recipe, you can actually use whatever beans you'd like. I love[eafl id="44833" name="Red Kidney Beans" text=" red kidney beans"] in this chili.
If you choose to use smaller beans like black-eyed peas or navy beans, make sure to reduce the cook time to 20 minutes.
This Vegetarian Chili recipe should keep for up to 5 days in the fridge.
This recipe freezes very well!
Make sure to give the leftover chili a quick stir before reheating as the ingredients can sometimes separate when they're refrigerated.

Nutrition